Mexican Sauces: 12 Salsa Varieties for Genuine Flavors
                     MEXICAN SAUCES: 12 SALSA 
VARIETIES FOR GENUINE 
FLAVORS
Mexican sauces are all about the heat, but 
they are also about the rich traditional 
tastes. Many dishes accomplish these 
flavors by incorporating tomatoes and 
peppers. Mexico is the spiritual home of 
hot peppers as well as popular vegetables 
such as tomatoes, both of which are 
essential components in any sauce or 
salsa.
PICO DE GALLO 
IS A TYPE OF 
WINE
Pico de Gallo is one of the most basic but adaptable 
salsas in the Mexican repertoire. This sauce, aptly 
named The Roosters Peak, is renowned for displaying 
the colors of the Mexican flag: red, white, and green. 
Fresh, spicy, and flavorful diced tomatoes and onions 
are combined with minced green peppers and sliced 
cilantro leaves.
GUACAMOL
EGuacamole is, in fact, a variety of Mexican 
salsa. In fact, the suffix “mole” signifies 
“sauce” in Aztec. Avocado puree lends body 
to a thick sauce flavored with chopped green 
jalapeno or serrano peppers, diced onions, 
cilantro stems, and sometimes tomato. 
 Salsa Verde Cocida
The cooked green salsa contains the same 
components as the uncooked green salsa. But 
the ingredients cook in boiling water before 
combining into a thick, savoury sauce. If you 
have ever had enchiladas, you have probably 
heard of this salsa. It is also common on 
Mexican tables, and while comparable to the 
raw variety, it’s noticeably different.
Borracha Mambo
This intriguing sauce is drunken sauce; we know we 
have got your focus now. The salsa borracha, which 
prepares with green tomatoes, garlic, and pasilla 
chilli peppers, goes especially well with charcoal-
grilled beef. Pasilla peppers consider dried chiles 
that must be soaked before usage. These smoked 
and spicy peppers add a coppery hue to the sauce.
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